Like the best antique skillets, the FINEX cast iron skillet is polished for an ultra-smooth cooking surface that minimizes sticking and cleaning. Designed with a distinct geometric shape for easier pouring, you’ll like that it means fewer spills and drips. The ergonomic stainless steel spring handle stays cool longer—and cools down faster. We’ve added a ribbed helper handle on the front lip that makes it easy to lift and transfer from stovetop to table. The finishing touch is a beautiful brass cap that makes it easy to hang the pan when you’re done.

Steam equals flavor so if you’re serious about capturing the best tastes your food has to offer, it’s worth investing in a matching seasoned cast iron lid to go with your skillet. Our cast iron lids seal the six pour spouts perfectly and allows you to create six steam vents too. Poaching salmon or keeping a sauce at a slow simmer is easy with our lids. For ideal moisture control when braising, we integrated self-basting rings into the design. With a lid, you can lower the heat of your burners while maintaining the desired temperature and also avoid potential splatters. Our oven-safe lids are topped with a hand-polished, American-made solid brass knob for easy lifting and placing.

As with all of our cookware, our skillet is made by hand from premium American cast iron, polished stainless steel and brass, and is carefully hand seasoned the old-fashioned way with natural organic flaxseed oil.

USE

Wash and dry thoroughly prior to first use.

Pre-heat using medium-low heat for 5-10 minutes prior to each use.

In the beginning use a little more oil as you build up your seasoning.

Use caution with handles while on the grill, over the coals or in the oven—they get very hot.

CARE

Never place in the dishwasher and do not soak for long periods.

Wash with hot water and use a stainless steel scrubber or chainmail to remove food material.

For tough cleaning, place a little water in the pan and boil for a few minutes before cleaning to loosen material. If necessary, add a dab of soap.

After washing, throughly dry the pan using a towel—or place on stove and use a medium heat to completely dry.

Apply a light coat of vegetable oil after washing and drying to preserve seasoning and protect when storing.

Like the best antique skillets, the FINEX cast iron skillet is polished for an ultra-smooth cooking surface that minimizes sticking and cleaning. Designed with a distinct geometric shape for easier pouring, you’ll like that it means fewer spills and drips. The ergonomic stainless steel spring handle stays cool longer—and cools down faster. We’ve added a ribbed helper handle on the front lip that makes it easy to lift and transfer from stovetop to table. The finishing touch is a beautiful brass cap that makes it easy to hang the pan when you’re done.

Steam equals flavor so if you’re serious about capturing the best tastes your food has to offer, it’s worth investing in a matching seasoned cast iron lid to go with your skillet. Our cast iron lids seal the six pour spouts perfectly and allows you to create six steam vents too. Poaching salmon or keeping a sauce at a slow simmer is easy with our lids. For ideal moisture control when braising, we integrated self-basting rings into the design. With a lid, you can lower the heat of your burners while maintaining the desired temperature and also avoid potential splatters. Our oven-safe lids are topped with a hand-polished, American-made solid brass knob for easy lifting and placing.

As with all of our cookware, our skillet is made by hand from premium American cast iron, polished stainless steel and brass, and is carefully hand seasoned the old-fashioned way with natural organic flaxseed oil.

USE

Wash and dry thoroughly prior to first use.

Pre-heat using medium-low heat for 5-10 minutes prior to each use.

In the beginning use a little more oil as you build up your seasoning.

Use caution with handles while on the grill, over the coals or in the oven—they get very hot.

CARE

Never place in the dishwasher and do not soak for long periods.

Wash with hot water and use a stainless steel scrubber or chainmail to remove food material.

For tough cleaning, place a little water in the pan and boil for a few minutes before cleaning to loosen material. If necessary, add a dab of soap.

After washing, throughly dry the pan using a towel—or place on stove and use a medium heat to completely dry.

Apply a light coat of vegetable oil after washing and drying to preserve seasoning and protect when storing.